If you’re interested in introducing ancient grains into your family home baking, try this easy kamut bread recipe.
Ancient grains are growing in popularity as people across the world search for organic and healthy whole grains. Cookbooks and websites tout the benefits of quinoa, teff, amaranth and other whole grains as a high protein and low-fat alternative to processed white breads. Many of these grains are suitable for gluten-free diets, and kamut is garnering attention for its uniquely digestible form of gluten. Some individuals who must avoid gluten find they can tolerate kamut pasta, and breads made from kamut flour, though as it is still a wheat individuals suffering from celiac disease should avoid it. Green kamut is available online and in health food store in a powdered form, and may be mixed with water for a nutritous drink, or sprinkled into baking.
Kamut flour is similar in taste and consistency to durum flour, and may be substituted into recipes for pancakes, breads, and pastas. It is important to note that kamut is actually a brand name for khorasan wheat, and is widely available in alternative markets across North America. Here is a kamut bread recipe -it’s a quickbread, and not completely gluten-free because it has all-purpose flour as well. It can also be made with amaranth flavor, and makes a great healthy snack or quick breakfast.
Kamut Bread Recipe
1 1/3 cups organic all-purpose flour
1 cup ground pecans
1 cup granulated sugar
2/3 cups of kamut flour
2 tsps baking powder
1 tsp salt
1 cup skim milk
1 organic egg
1/3 cup butter, melted
1 tsp organic vanilla extract
Preheat oven to 350 degrees fahrenheit. Lightly grease or spray a 9 x 5 x 13 loaf pan. Use a large bowl to mix together all-purpose flour, ground pecans, sugar, kamut flour, baking powder and salt. Set aside. Use a medium bowl to beat the milk, egg, melted butter and organic vanilla together. Pour the milk mixture carefully into the kamut flour mixture and stir until it is well combined. Pour into the greased loaf pan. Bake for 55 minutes, then use a clean knife to check the middle of the loaf. If it comes out without batter sticking to it, the kamut bread is ready. If there are batter bits stuck to it, slide the loaf back into the oven for another five minutes. Allow the baked bread to cool in the pan for five minutes, then remove from the pan and let it cool on a wire rack.
Kamut pecan bread is delicious spread with low-fat cream cheese, butter, apple butter or almond spread. If you prefer walnuts or almonds to pecans, try them instead. Other substitutions include using amaranth grain flour, spelt flour or durum wheat flour for the kamut flour. Alternate additions include dried cranberries, blueberries, raisins, or dates. This kamut bread recipe can also be frozen once it has completely cooled, however wrap it well as it dries out easily. Happy Baking!